Each year, around 2.4 million people in the UK fall ill with food poisoning. Yet with just a few key habits around cooking, storing, and reheating, you can protect yourself - and still enjoy what’s on your plate.

1. Handle Raw Chicken with Care

Campylobacter, commonly found in raw chicken, causes about 280,000 UK cases of food poisoning annually - more than E. coli, Listeria, and Salmonella combined. To be safe, pierce the thickest part of the chicken and ensure the juices run clear before serving.

2. Keep Things Clean and Separate

Always wash your hands with warm, soapy water for at least 20 seconds before and after handling food - especially after handling raw meat, using the loo, or touching bins. Also use separate cutting boards and utensils for raw foods and ready-to-eat items like salads. If you can’t, make sure you wash and dry everything thoroughly between uses.

3. Know the Danger Zone

Bacteria thrive in temperatures between 8 °C and 63 °C - known as the “danger zone.” Make sure your fridge is set to below 5 °C, your freezer to below –15 °C to prevent growth, and don’t let perishables sit out for more than two hours.

4. Cook Thoroughly, Cool Quickly

Most foods, especially meat, poultry, and fish, should reach an internal temperature of at least 75 °C. Poultry should be cooked until its juices run clear; white fish should flake easily with a fork.

After cooking, let hot food cool to room temperature (around 21 °C) for no more than two hours before popping it in the fridge. Using smaller containers helps speed up cooling and avoids raising your fridge’s temperature.

5. Store Smart

Always keep raw meats below cooked or ready-to-eat foods in the fridge to prevent drips. Store leftovers in shallow, lidded containers. Eat them within three to five days or freeze for longer storage. Never store food in open cans.

6. Reheat with Confidence

Reheat leftovers thoroughly, ideally until they’re piping hot or reach 75 °C internally. In microwaves, stir and rotate halfway through to avoid cold spots.

Some foods (like rice and potatoes) can develop harmful bacteria if reheated improperly—so refrigerate leftovers promptly, reheat fully once, and avoid reheating multiple times.

7. Don’t Cook When Unwell

If you’re under the weather - or still recovering - skip food prep. Let someone else take the lead in the kitchen until you're back to full health.

Remember, you don't need to be a chef to stay safe. A bit of care around cleaning, cooking, storage, and timing goes a long way. When in doubt, throw it out—it’s better to be safe than sorry!